Duck Squares in Brown Sauce 酱汁鸭方
Duck Squares in Brown Sauce is featured among the local specialties of Shandong.
Duck Squares in Brown Sauce (酱汁鸭方) is a Boshan (博山) duck preparation with taro and peanuts, described by Zibo’s (淄博) commerce bureau as savoury with a little sweetness. The duck is deboned, cut into rectangular pieces and arranged back into a bird shape.
How it is made
The duck is first boiled with spring onion, ginger and Sichuan pepper until partly cooked. Its neck and legs are removed, and the body is deboned, trimmed and cut into blocks. Separately boiled taro is peeled and cut into chunks.
The arranged duck rests on a pot liner with taro, neck, legs and bones. Duck stock, Shaoxing wine, soy sauce and sugar go into the pot, along with fried spring onion, ginger and Sichuan pepper. Covered cooking over low heat continues for about an hour.
The duck is turned out onto a plate. Its cooking liquid is thickened with wet starch and poured over the arranged pieces.
Flavour and texture
The commerce bureau describes floury taro alongside delicate duck meat under an aromatic sauce. The bureau also identifies peanuts among the ingredients.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.